Best 2 Sauteed Kohlrabi Recipes
Kohlrabi, a versatile vegetable with a mild, sweet flavor, takes center stage in this sautéed dish, offering a delightful blend of textures and flavors. This recipe provides step-by-step instructions for creating a simple yet flavorful sautéed kohlrabi dish, highlighting its unique characteristics. Additionally, the article includes variations and serving suggestions to enhance the overall experience. These variations include adding different seasonings, such as garlic, thyme, or paprika, to create distinct flavor profiles. The article also explores alternative cooking methods, such as roasting or grilling, to cater to various preferences and dietary needs. Furthermore, it suggests creative ways to serve sautéed kohlrabi, such as incorporating it into salads, sandwiches, or grain bowls, showcasing its versatility as a culinary ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED KOHLRABI WITH ONIONS AND CREAM
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
SAUTEED KOHLRABI
Provided by Marian Burros
Categories quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
- Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
- Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.
Tips:
- To save time, use a mandoline to slice the kohlrabi thinly.
- If you don't have a mandoline, use a sharp knife to slice the kohlrabi as thinly as possible.
- Be careful not to overcrowd the pan when sautéing the kohlrabi. If you do, the kohlrabi will steam instead of sauté.
- Season the kohlrabi to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Serve the sautéed kohlrabi immediately as a side dish or main course.
Conclusion:
Sautéed kohlrabi is a quick and easy dish that is packed with flavor. It is a great way to use up kohlrabi from your garden or farmer's market. Sautéed kohlrabi can be served as a side dish or main course, and it is a great addition to any meal.
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